Mennonite Roasted Pig Tails And Ribs

• 2 1/2 - 3 lbs pigs tail, tail end removed
• 3 -4 lbs meaty spareribs
• SAUCE
• 1 1/2 teaspoons salt
• 1/3 teaspoon fresh ground pepper
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons dry mustard
• 1 1/2 1 1/2 tablespoons honey or 1 1/2 tablespoons molasses
• 1 1/2 tablespoons Worcestershire sauce
• 3/4 cup ketchup or 3/4 cup chili sauce
• 3/4 cup water
• 1/3 cup cider vinegar
• 2/3 cup very finely minced onion
• 2 cloves garlic, minced

1. Place pig tails, fat side up, on a rack in an open roasting pan.
2. Bake 2 hours at 300 degrees F.
3. Drain off the fat.
4. Meanwhile cut the ribs into individual portions of 3 to 4 ribs.
5. Cover and bake 45 minutes at 300 F.
6. Drain off the fat.
7. Combine the ingredients for the sauce.
8. Simmer 10 minutes.
9. Lay the tails and ribs in the bottom of an open roasting pan.
10. Spoon the sauce over.
11. Return to the oven and continue cooking for another hour.
12. Spoon on more sauce periodically so that they are well coated.
13. To barbecue the meat outside, pre-roast in the oven as directed.
14. Then lay pieces on the outside grill, paint with the sauce, and grill till succulently brown and crisp, turning and brushing on more sauce periodically.
15. Classic Canadian Cooking.

salt, fresh ground pepper, paprika, mustard, honey, worcestershire sauce, ketchup, water, cider vinegar, onion, garlic

Taken from www.food.com/recipe/mennonite-roasted-pig-tails-and-ribs-86022 (may not work)